Grow your protein potential with
high-quality plant-based ingredients
Discover the PRO-POWDER range of plant-based ingredients that Reire are supplying to help your customers meet their sustainability goals.
NaturePlant-based proteins are growing in popularity among consumers thanks to their nutritional benefits and their potential to represent an alternative to animal-based protein sources. These proteins are abundant in nature, relatively low-priced and not higly allergenic and thus especially valued by the consumers who want to promote environmental awareness and contribute to sustainable food systems. As shown by the numbers, the consumption of these proteins has grown by 7% globally.
More specifically, the production and consumption of plant-based proteins allows farmers and food/feed manufacturers to cut production costs and achieve significant environmental benefits: high-protein farming techniques (leguminous plants) increase the levels of nitrogen in the soil and play a crucial role in a more eco-friendly production cycle.
Reire has identified a wide range of plant-based protein ingredients from various botanical species, which represent a valuable alternative to animal-based protein sources from a nutritional standpoint (milk powder and milk derivatives).
These innovative ingredients can help us support food and drinks manufacturers through the relevant market trends (nutritional fortification, sustainability and lower consumption of animal-based proteins).
PRO-POWDER PORTFOLIO
Legume high protein flours have a high satiating power and their carbohydrate content is lower than wheat flour’s. They are especially used to partially replace wheat flour in leavened products and to increase the end product’s protein intake. These flours, as well as cutting calories, can well preserve sensory attributes (smell, colour and taste) of the end product.
Some protein flours are not suitable for people suffering from favism
Download technical data sheets
PRO-POWDER PORTFOLIO
2 Legume high protein flours have a high satiating power and their carbohydrate content is lower than wheat flour’s. They are especially used to partially replace wheat flour in leavened products and to increase the end product’s protein intake. These flours, as well as cutting calories, can well preserve sensory attributes (smell, colour and taste) of the end product.
Some protein flours are not suitable for people suffering from favism
Download technical data sheets
Legume high protein flours have a high satiating power and their carbohydrate content is lower than wheat flour’s. They are especially used to partially replace wheat flour in leavened products and to increase the end product’s protein intake. These flours, as well as cutting calories, can well preserve sensory attributes (smell, colour and taste) of the end product.
Some protein flours are not suitable for people suffering from favism
Download technical data sheets
More than 2000 companies have already chosen the ingredients offered by Reire to manufacture quality food products.
Join them